Vegetarian Thai fried rice recipe is an easy and healthy version of the typical fried rice you find at Thai restaurants. This unique red rice recipe shows step-by-step instructions on how to cook red rice and fry it without guilt.
1 1/2tablespoonssunflower oil/ peanut oilor any neutral oil with a high smoke point
2tablespoonssoy sauceor more to taste
3eggs optional, can be skipped for a vegan recipe
cilantro for garnish
lime wedges to serve
STEP BY STEP IMAGES
Scroll back to find detailed recipe photos!
Instructions
Prepare the flavoring
Peel the outer layer of the lemongrass stalks. Chop them into 2-inch pieces with diagonal cuts. Lightly smash them with the flat part of your knife.
Break the kaffir lime leaves into individual lobes (they are double-lobed leaves).
Cook red rice
Add the lemongrass pieces and the kaffir lime leaves to water in a deep stock pot and bring it to a boil.
Add the red rice and bring it to a boil again on high heat. Simmer for 20 to 25 minutes until cooked thoroughly but not mushy (note 3).
Drain the rice in a colander. Remove the lemongrass stalks and the lime leaves.
Chill the rice
Spread the drained red rice on a large tray or plate and allow it to cool.
Once cooled, keep the tray of rice in the refrigerator for 20 minutes or freezer for 10 minutes. This will help remove extra moisture from the rice to give you the best fried rice.
Stir-fry red rice and vegetables
Mince galangal (or ginger) and garlic. Slice the onions, bell peppers and carrot. Boil the green peas and keep aside.
Heat the oil in a large pan or wok on high flame, add the minced galangal and garlic and stir-fry until you get an aroma, but not browned.
Add the onions and chili. Stir-fry until translucent.
Stir in the grated carrots, cooked peas and soy sauce. Stir-fry for 5 minutes before adding the rice. Fry for 5 more minutes and turn off the heat.
If you're using eggs, beat them with a few dashes of salt and pepper.
Make space in the middle of the pan by moving the vegetables to the sides. Add the eggs and scramble them until set.
Mix in the rice when the eggs are done and stir well. Turn off the heat.
Garnish with chopped cilantro or green onions and serve with lime wedges.
Video
Notes
Rice to water ratio for cooking red rice is about 1:4.
Brown rice can also be used for this recipe. Follow the same cooking instructions.
To check for doneness, take a grain of rice and press with your fingers. You should be able to squeeze it easily.
Once cooked, the red rice needs to be thoroughly cooled before stir-frying, else it may become sticky. Use my hack mentioned above in the post.
Another option is to use leftover rice from the fridge. A day-old rice is ideal.
Galangal belongs to the same family as ginger and has a unique flavor. If you can't find it, you can substitute with ginger.
Wok: Use a large wok to stir-fry. This helps crisp up the fried rice and vegetables.
Stir-frying: You can use medium heat to fry the aromatics (ginger, garlic and onions). Vegetables and rice have to be stir fried on high or medium-high heat.
Eggs: You can also serve this red fried rice alongside fried eggs instead of mixing them in. Or you can skip the eggs to make this a vegan Thai fried rice.
Storage: This healthy fried rice stays fresh in the refrigerator for a week. Store in a dry airtight container. If you want to store it longer, freeze it. It can be frozen for upto 2 months.
Variations: Add a few Thai basil leaves instead of coriander leaves/green onions to make it a vegetarian Thai basil fried rice. Skip the eggs for a vegan version.